Meaty Mexican Cornbread
A hearty Mexican-inspired cornbread loaded with ground beef, cheese, jalapenos, and corn, perfect for comforting family dinners or potlucks with bold flavors and satisfying textures.
Ingredients
Instructions
- Brown the ground beef or sausage with the chopped onion.
- Drain well to remove excess fat.
- Mix cornmeal, vegetable oil, milk, beaten eggs, salt, baking soda, and cream-style corn in a bowl.
- Pour half of the cornmeal mixture into a 9 x 13-inch baking dish.
- Add the cooked meat and onion mixture, spreading evenly across the dish.
- Sprinkle grated cheddar cheese and chopped jalapeno peppers over the meat layer.
- Add the remaining cornmeal mixture on top.
- Bake at 375°F (190°C) for 45 minutes or until golden brown.
Tips & Substitutions
For added flavor, consider using pepper jack cheese instead of cheddar for a spicy kick. If you want a vegetarian version, substitute the meat with black beans or lentils. Make sure to drain the cream-style corn well to avoid excess moisture, and feel free to add more jalapenos if you prefer extra heat. This cornbread can easily be adapted to incorporate other ingredients, such as corn or diced bell peppers, inspired by traditional Mexican recipes.
Serving Suggestions
This meaty Mexican cornbread is perfect as a standalone dish but pairs beautifully with a fresh side salad or guacamole for a complete meal. You can also serve it alongside Taco Salads for a fun twist. For a hearty dinner, consider complementing it with a bowl of Mexican Caldo for a warming combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes, or warm the entire dish in the oven at 350°F (175°C) until heated through. This cornbread also freezes well; wrap it tightly and store for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Meaty Mexican Cornbread contains roughly 783 calories, with 26g protein, 87g carbohydrates, and 38g fat. It is an excellent source of protein (52% of the Daily Value), calcium (44% of the Daily Value), and vitamin A (40% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2261mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat in this recipe?
Absolutely! You can substitute ground turkey or chicken for a leaner option. Alternatively, try using sausage for a spicier flavor or even a plant-based meat substitute for a vegetarian version.
How do I adjust the spiciness of the cornbread?
To control the spice level, you can adjust the number of jalapeno peppers based on your preference. If you prefer a milder taste, remove the seeds and membranes from the jalapenos before chopping them, or use a milder pepper variety.
Can I make this cornbread ahead of time?
Yes, this recipe can be prepared in advance. Assemble the cornbread and cover it tightly with plastic wrap or foil, then store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).